LA TAZA COFFEE SHOP
3915 A1A S, STE 103, Saint Augustine FL 32080 · 904-217-4428
Last inspected May 26, 2026 · 6 visits since November 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink to the left entrance of kitchen used as dump sink has ice inside.
Accumulation of lime scale on the inside of the dishmachine. Lime scale build up in dishwasher and hand wash sink front counter area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Portable cutting boards no longer cleanable. Operator replaced with new one.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in deep freezer behind front counter.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No irreversible thermometer available to test the hightemp dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired door handler training certificate for the person in charge at time of inspection. Per operator is going to take the certified food manager course.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water stored on shelf over the flip top reach in cooler. Operator relocated the water.
Working containers of food removed from original container not identified by common name. Bulk sugar container on shelf over hand wash sink with no product labeling.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen above reach-in cooler, 2 bottles of olive oil with garlic (72,73F - Cold Holding) Employee stated they had just been made. Employee put both bottles in reach-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In back reach-in cooler, container of half n half not dated when opened. In reach-in cooler below front counter, container of almond milk not dated when opened. Operator stated both items had been opened within the last 2 days and dated both items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee present has been employed for approximately 2 weeks with no reporting agreement. Provided operator with handout and employee signed during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.